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Fajita chicken kebabs served on a large white platter
5 from 1 vote

Fajita Chicken Kabobs Recipe

These Fajita Chicken Kabobs are a fun grilling recipe. This is a charred and bite-sized version of the sizzling pan fajitas that we all love, and it's your new summer favorite!
Author Diana
Servings 10 kabobs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

Ingredients

  • 1½ pounds chicken breasts skinless boneless - cubed into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 lime juiced
  • 2 tablespoons fajita seasoning
  • 3 bell peppers red, yellow, and green. Sliced into 1-inch pieces
  • 1 yellow onion quartered into 1-inch pieces

Instructions

  • In a large bowl, toss the chicken with olive oil, lime juice, and fajita seasoning. Check if your fajita seasoning already contains salt, if not, then season with salt. Allow to marinate as you prep the veggies.
  • Core and deseed the bell peppers, cut into 1 inch pieces. Peel and slice the onion into 1 inch pieces. Drizzle with olive oil, and season with dried oregano and salt if desired (optional).
  • Thread the chicken and the vegetables onto skewers, if using bamboo skewers then be sure to soak them in water for at least 30 minutes before using. Alternate between the vegetables and chicken pieces.
  • Preheat on medium-high heat or 375℉ (190℃). Be sure to clean the grill grates, and oil them before placing the chicken skewers.
  • Place the skewers on your preheated grill, and cook for 6-8 minutes per side. The chicken is ready when its internal temperature reaches 165°F/74°C. Pull off the grill and serve with guacamole, and lime crema or sour cream.

Notes

  • Make sure that you don’t thread the chicken and vegetables too tightly, as crowding the skewers will prevent the heat from circulating and cooking evenly.
  • If using bamboo skewers, I recommend soaking them in water for 10-30 minutes prior to grilling as they can get burnt really easily over a hot grill. If using metal skewers, make sure that you handle them with care using a hot pad or kitchen tongs as they will get pretty hot.
  • The best way to check the doneness of the chicken is by inserting a kitchen thermometer in the center of the chicken piece, and the internal temperature of the chicken should read 165°F or 75°C.
  • Serve the chicken kabobs warm while they're still tender and juicy. I recommend serving with a simple side salad, or rice for a proper meal!

Nutrition

Calories: 115kcal | Carbohydrates: 4g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 344mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 44mg | Calcium: 11mg | Iron: 1mg